Talenti Gelato's new release: Sea Salt Caramel

Not since I returned to the USA after spending three heavenly months in Tuscany, near Florence, did I enjoy a gelato as much as when I tasted Talenti Gelato e Sorbetto’s newest release: Sea Salt Caramel. It is not only up to par with Italian gelato in Italy, but it rivals their best!

Smooth and with depth of taste, it rolls on the tongue like cold, creamy silk, it has a long finish and, best of all, it is not cloying like other Dulce de Leche ice creams from trendy brands after which I have had to down a pint of ice cold water.

Is it the salt that mitigates the sweetness? Or the quality of the milk? As with all Talenti gelati, great care was placed in sourcing all-natural ingredients for this new flavor. The Sea Salt Caramel gelato features rich Argentine milk caramel (dulce de leche) made exclusively for Talenti, Fleur De Sel — the prized sea salt from France— and tiny chocolate-covered sea salt caramel truffles.

All of Talenti gelati e sorbetti are made artisanally with fresh, hormone-free milk and cane sugar—no high-fructose corn syrup here —and are sold in recyclable containers with easily screw-on lids for all flavors.

A healthier alternative to regular ice creams and other frozen creamy desserts, Talenti’s Sea Salt Caramel gelato and all of its other flavors, contains about 30% less fat than regular ice cream. Talenti is made with all-natural and raw ingredients, sourced locally and from around the world—hormone-free milk, chocolate from Belgium, fresh whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philippines, and real Argentine dulce de leche. Suggested retail price: $4.99-$5.99.

Talenti which began as a gelato store and café in 2001 in Dallas, Texas, on the model of a turn of the 20th-century Italo-Argentine heladeria , has grown into a best-selling gelato brand in the country. With 18 delicious flavors of gelato and sorbetto, Talenti continues to grow in distribution and today is available in well over 15,000 stores nationwide.

After a multi-million dollar renovation the InterContinental Miami is re-opening its lobby level restaurant in late-October asToro Toro with Chef Richard Sandoval at the helm, a concept modeled after Sandoval’s Dubai Toro Toro, which was named “Best Latin” and “Best New Restaurant” by Time Out shortly after opening in mid-2012.

Toro Toro is Chef Sandoval’s Pan-Latin interpretation of a contemporary steakhouse with chef de cuisine Rodolfo Cuadrosand food and beverage professional Michael J. Savitt as GM. The menu (average price per person will be $25 for lunch, $65 for dinner ) is varied. In addition to a buffet and a selection of meats carved tableside rodizio-style, there is an array of small plates, cold and hot, such as snapper sashimi or Hamachi sashimi tiradito ; and a Peruvian-style ceviche de mariscos aswell as arepas filled with shredded short rib, guacamole and crema fresca (Latin-style sour cream) and a wild mushroom coca flatbread topped with arugula, goat cheese, caramelized shallots and truffle oil.

The menu expands to signature entrees such as an achiote BBQ salmon as well as arroz con mariscos– saffron rice, chorizo, calamari, shrimp, scallops and mussels; burgers like pork belly burger garnished with slices of ripe avocado and chipotle mayo and turkey burger with a chipotle BBQ sauce, habanero coleslaw, sliced avocado and smoked gouda cheese; and sandwiches on freshly-baked bread including a vegetarian-friendly, roasted vegetable ciabatta sandwich with grilled vegetables, chimichurri, queso fresco and arugula.

The dessert menu lists Obleas Toro Toro, pastry wafers layered with house-made cajeta (caramelized sheep’s milk); raspberry mint suspiro comprised of raspberry mint sorbet with baked meringue and an almond butter cracker; flourless hazelnut chocolate cake served with buttermilk ice cream and apricot compote and crispy churros, among others. The restaurant’s beverage menu includes sexy, hand-crafted, Latin-inspired cocktails, made with ultra-premium spirits and a well-curated collection of fine wines from around the world, available by the glass or bottle.

A James Beard Award nominee, Sandoval is no stranger to South Florida’s culinary scene; earlier this year he opened a successful fast-casual dining concept in Brickell: Kokoriko Natural Rotisserie. Beyond the Toro Toro and Kokoriko concepts, Sandoval is the chef/restaurateur behind over 34 successful restaurants worldwide, including New York and DC. Toro Toro Miami is the fourth collaboration between Chef Sandoval and Strategic Hotels & Resorts, Inc., the owner of the InterContinental Miami and 17 other upscale and luxury hotels and resorts in North America and Europe

Toro Toro’s, ¡Olé! adjacent to the restaurant serves an impressive breakfast menu overseen by hotel executive chef Alexander Feher. ¡Olé! will also be available for private parties.

Slated to open late-October 2012, Toro Toro Miami is located on the lobby level of the InterContinental Miami, 100 Chopin Plaza in downtown Miami (adjacent to Bayfront Park). Open seven days a week, the restaurant will offer lunch service from noon to 3 p.m., dinner – along with a not-to-be-missed Happy Hour – starting at 4 p.m. The restaurant will remain open Sunday – Wednesday until midnight and Thursday – Saturday until 1 a.m. The bar will be open every night until 2 a.m. ¡Olé!, will serve breakfast from 6:30 a.m. to11:30 a.m. Sunday Brunch to be announced at a later date. Valet and street parking will be available. (305) 372-4710; Catering for Toro Toro (305) 372-4713;www.torotoromiami.com. www.icmiamihotel.com.